Berry Chia Pudding Delight

# What You'll Need:

→ Chia Pudding

01 - 1/2 cup chia seeds

02 - 2 cups unsweetened almond milk

03 - 2 tablespoons maple syrup

04 - 1 teaspoon pure vanilla extract

→ Berry Compote

05 - 2 cups mixed berries (fresh or frozen)

06 - 1 tablespoon maple syrup

07 - 1 teaspoon lemon juice

→ Toppings

08 - 1/2 cup fresh berries

09 - 2 tablespoons unsweetened shredded coconut (optional)

10 - 2 tablespoons sliced almonds (optional)

# How to Make It:

01 - In a medium bowl, whisk chia seeds, almond milk, maple syrup, and vanilla extract. Let sit for 10 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until thickened.

02 - In a small saucepan over medium heat, combine mixed berries, maple syrup, and lemon juice. Cook, stirring occasionally, for 5 to 7 minutes until berries soften and the mixture becomes slightly syrupy. Allow to cool completely.

03 - Once the chia mixture has thickened, stir it gently to ensure uniform texture.

04 - Spoon a layer of chia pudding into jars or bowls, add a layer of berry compote, and repeat as desired. Top with fresh berries, shredded coconut, and sliced almonds.

05 - Refrigerate prepared portions for up to 4 days. Serve chilled.

# Expert Tips:

01 -

No cooking required, just stirring and patience, which means you can make breakfast tomorrow while actually enjoying tonight.
It tastes indulgent but keeps you full all morning without the afternoon energy crash.
You can batch these on Sunday and have grab-and-go breakfast ready for four mornings.

02 -

If you skip that second whisking after the initial ten minutes, you will end up with chia seed lumps that never fully integrate, and no amount of later stirring will fix it.
Frozen berries make a better compote than fresh because they break down faster and create a thicker, more jammy texture that won't water down your pudding.

03 -